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  • Prep
    10 min
  • Total
    10 min
  • Servings

Bocconcini Salad with Pesto and Olives


  • 200 g Saputo Lite Cocktail Bocconcini cheese
  • 1/4 cup (60 ml) basil pesto
  • 1/4 cup (125 ml) pitted Kalamata olives
  • 1 cup (250 ml) sliced cherry tomatoes
  • 2 tbsp (30 ml) capers, rinsed and drained
  • 8 to 12 Boston lettuce leaves
  • A few sprigs of chervil
  • Salt and pepper, to taste


  1. In a bowl, combine cocktail Bocconcini cheese with pesto and season to taste.
  2. Gently add the olives, tomato pieces and capers into the cheese mix.
  3. Divide up the lettuce leaves onto four plates.
  4. Place Bocconcini mix onto lettuce.
  5. Garnish with chervil. Season to taste.
  6. Serve with croutons if desired.